Mediterranean Baked Cod With Tomatoes, Olives and Chickpeas

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This Mediterranean baked cod is a one-pan dinner with flaky fish, sweet tomatoes, creamy chickpeas and briny olives. Lemon, garlic and oregano season the pan juices, which are delicious spooned over rice or crusty bread. The recipe is quick enough for a weeknight but colorful enough to serve to guests.

Recipe details

Serves: 4 | Prep: 12 minutes | Bake: 18 to 22 minutes

Ingredients

4 cod fillets, about 5 ounces each
1 can (15 ounces) chickpeas, drained and rinsed
2 cups cherry tomatoes
1/3 cup pitted Kalamata olives, halved
1 small red onion, thinly sliced
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon salt and 1/4 teaspoon black pepper
1 lemon, half sliced and half juiced
2 tablespoons chopped parsley

Instructions

Heat oven to 400°F. Pat cod dry and check for pin bones. In a 9-by-13-inch baking dish, toss chickpeas, tomatoes, olives and red onion with olive oil, garlic, oregano, paprika, half the salt and pepper.
Roast the chickpea mixture for 10 minutes, until the tomatoes begin to soften and release juice.
Remove the dish and nestle cod fillets among the vegetables. Season fish with remaining salt and pepper, drizzle with lemon juice and lay lemon slices on top.
Bake for 8 to 12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. For a thermometer check, the thickest part should reach 145°F.
Scatter parsley over the pan and spoon the tomato-chickpea juices over each portion. Serve right away.

How to keep cod tender

Choose fillets of similar thickness so they cook evenly. The fish goes into the pan after the vegetables have had a head start; this keeps the cod from overcooking while the chickpeas warm through. Begin checking early, since thin fillets may finish in less than 10 minutes.

Easy swaps

Halibut or haddock can replace cod. Use white beans instead of chickpeas, or add sliced fennel with the onion. If you like a little heat, add a pinch of red pepper flakes to the vegetables before roasting.

Leftovers and serving

Serve with couscous, rice, roasted potatoes or a green salad. Refrigerate leftovers for up to 2 days. Reheat gently in a covered skillet with a spoonful of water or broth; fish can dry out if microwaved too long.